Baked Pork Chops


6 pork chops
1 tsp garlic powder
1 tsp seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
1 cup Italian-style seasoned
bread crumbs
4 Tbs olive oil
1 (10.75 ounce) can condensed
cream of mushroom soup
1/2 cup milk
1/3 cup white wine



1 Preheat oven to 350 degrees F (175 degrees C).

2 Rinse pork chops, pat dry, and season with garlic powder and
seasoning salt to taste

3 Place the beaten eggs in a small bowl. Dredge the pork chops lightly
in flour, dip in the egg, and coat liberally with bread crumbs.

4 Heat the oil in a medium skillet over medium-high heat.

5 Fry the pork chops 5 minutes per side, or until the breading appears
well browned.

6 Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven until internal temperature reaches 160°
(about 20 minutes)

7 While baking,combine the cream of mushroom soup, milk and white wine
in a medium bowl. After the pork chops have baked for an hour,cover
them with the soup mixture. Replace foil, and bake for another 15
minutes.


Notes: I don't cook these nearly this long. After I pan fry, I put
the sauce in the baking dish, and set the pork chops on top. I don't
cover them with the sauce. I bake them until a probe reads 160
degrees, about 30 minutes. I serve the sauce on the side. In fact,
Steve makes a good point about cooking the chops in the sauce. I
think next time I will leave the sauce out of the baking dish, and
just make it on the stove, so the chops stay crispy.